Albert Moyer, Jr.

Today, I created a masterpiece vegan salad. The flavors are balanced and you can just feel the freshness, power, and energy with each bite. Here is the recipe and photo. The little celery stick on top with peanut butter and raisins is called Ants On A Log. This was created by one of my children.

Bulgar Wheat Vegetable Salad

1 cup of Bulgar wheat

1 onion finely chopped

5 pieces of celery off stalk finely sliced

5 carrots grated

1/2 pound of fresh snow peas

1 can of garbanzo beans

1/3 cup of fresh mint

1/3 cup of fresh Italian parsley

1/2 cup of roasted/salted sunflower seeds

1/4 cup orange juice

1/8 cup olive oil

1/2 teaspoon of salt

Fresh cracked black pepper to taste

Optional: Half moon orange slices for presentation

1. Boil two cups of water with the 1/2 teaspoon of salt. When it starts to boil, remove from heat and add 1 cup bulgur wheat. Allow bulgur wheat to absorb all water which takes about 15 minutes.

2. In a skillet heat the 1/8 cup of olive oil. When the oil is hot, add the onion, celery, and snow peas. Cook these for about four minutes.

3. Add all the vegetables, herbs, juice, seeds, and bulgur wheat to large mixing bowl.

4. Mix everything together thoroughly and enjoy.

This recipe will serve 6-8 people.